Dandelion Recipes
Yvonne Said:
recipes with dandelion flowers?We Answered:
Dandelion Flower Cookies1/2 cup oil
1/2 cup honey
2 eggs
1 teaspoon vanilla
1 cup unbleached flour
1 cup dry oatmeal
1/2 cup dandelion flowers
Preheat oven to 375°F. Blend oil and honey and beat in the two eggs and vanilla. Stir in flour, oatmeal and dandelion flowers. Drop the batter by teaspoonfuls onto a lightly oiled cookie sheet and bake for 10-15 minutes.
Maria Said:
Does anyone have the recipes I have listed?We Answered:
Hi !!!ACTUALLY I FOUND THESE "ALMOST THE RIGHT RECIPES"...
Chicken Crostina
Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
Procedures
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.
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Pink Pillows
Estimated Times:
Preparation - 20 min | Cooking - 30 min | Yields - 2 Dozen
Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1 stick butter or margarine (we recommend LAND O LAKES®), softened
1/2 cup granulated sugar
1/2 cup NESTLÉ NESQUIK Strawberry Flavor Powder
1 teaspoon vanilla extract
2 large eggs
Directions:
PREHEAT oven to 375º F. COMBINE flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Apple Stack Cake
"This is an apple stack cake with six layers."
Original recipe yield:
1 -8 inch, 6-layer cake
INGREDIENTS
2 cups white sugar
1 cup shortening
2 eggs
1 teaspoon baking soda
3 teaspoons baking powder
6 cups all-purpose flour
1 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 pounds dried apples, cooked and mashed
1 3/4 cups packed brown sugar
4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 8-inch pans.
In a large bowl mix together white sugar, shortening, eggs, soda, baking powder, flour, salt, buttermilk, and vanilla. Divide batter into 6 equal parts. Press into prepared pans.
Bake at 450 degrees F (230 degrees C) for ten minutes.
To Make Filling: To the cooked and mashed apples, add the brown sugar, cinnamon, cloves, and allspice, and mix. Layer 1 cake, spread filling between layer on top and sides. Do this with each of the 6 layers. Let stand at least 12 hours before cutting.
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Sugar Cream Pie I
Original recipe yield:
1 pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
DIRECTIONS
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.
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Brown Sugar Pie I
Original recipe yield:
1 Pie
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
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Sour Cream Sugar Cookies I
Original recipe yield:
5 dozen
INGREDIENTS
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
DIRECTIONS
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
Cover and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
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BOYSENBERRY (OR ANY OTHER BERRY) CAKE
1 2/3 c. flour
4 1/2 oz. softened butter
4 tbsp. sugar
Salt
1 egg
2 tbsp. ground nuts or bread crumbs
1 tbsp. sugar/cinnamon mixture
2-3 c. boysenberries, or any other
TOPPING:
2-3 eggs
2-3 tbsp. sugar
1/4 pt. heavy cream
Knead together ingredients from flour to egg. Refrigerate for at least 30 minutes. Roll out and put in 1 or 2 greased pie forms. Cover dough with ground nuts or bread crumbs. Top with sugar/cinnamon mixture. Add berries. For the topping, beat eggs with sugar and heavy cream. Pour over berries. Bake at 390 degrees for about 40 minutes.
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Pennsylvania Dutch Breakfast Cake
A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.
3 "8 inch cakes" 55 min 15 min prep
4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla
Mix flour, sugar, baking powder and butter until fine crumbs.
Take out 1 cup of crumbs for top of cakes, and set aside.
Then add to remaining crumbs, 2 eggs, milk and vanilla.
Mix until smooth.
Pour into 3 (8-inch) greased cake pans.
Sprinkle crumbs over batter.
Bake at 350ºF.
for 40 minutes or until done.
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STUFFED CUPCAKES
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
CENTER MIXTURE
1 (8 oz.) pkg. Philadelphia cream
cheese, softened
1 egg, beaten
1 c. sugar
1 (6 oz.) chocolate chips or
butterscotch chips
Mix egg with cream cheese and sugar. Add chocolate chips or butterscotch chips. Mix well. Put 2 teaspoons of filling in center of each cupcake. Bake 20 minutes.
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Ginger Water
1 quart 2 min 2 min prep
3/4 cup brown sugar
1 teaspoon ginger (powdered)
1/2 cup cider vinegar
1 quart water
Dissolve the sugar and ginger in the vinegar.
Shake with cold water.
Serve chilled by itself or mixed 1:1 with ginger ale.
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Garlic Coleslaw
4 Servings
Ingredients
1 sm Head cabbage
1/2 ts Salt
2 Cloves fresh garlic
1 ts Sugar
1/2 c Plain yogurt ( or use 1/2 c Sour Cream)
Fresh ground black pepper to taste
1/4 c Rice vinegar
Directions
Shred cabbage, press garlic, (quantity to taste), add other ingredients in stainless or ceramic bowl. Toss until well mixed. All quantities variable so its best to start with small amounts and add to taste. Better on second day if stored cold and well sealed.
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Pickled Tongue
(6 servings)
*Ingredients*
1 Beef Tongue
Instructions
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.
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Dandelion Wine
1 package dried yeast
1/4 cup warm water
2 quarts dandelion blossoms
4 quarts water
1 cup orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
8 whole cloves
1/2 teaspoon powdered ginger
3 tablespoons coarsely chopped orange peel
1 tablespoon coarsely chopped lemon peel
6 cups sugar
Dissolve the yeast in the warm water. Set aside.
Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.
Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.
Stacey Said:
Does anyone have a recipe for dandelion and burdock?We Answered:
G'day James W,Thank you for your question.
Dandelion and burdock is a British softdrink made from two plants and tasting like sarsparilla. It is available in a 1999 book called "A Hedgerow Cookbook" by Glennie
Kindred.
ISBN 1 902418 11 5
Published by Wooden Books Ltd., Walkmill, Cascob, Presteigne, Powys,
Wales LD8 2NT. Apparently, health food shops in the UK also have recipes.
There are variants commercially sold which features neither plant. Az recipes has a recipe for the beer see
http://www.azdrinkrecipes.com/dandelion_…
This site has a recipe for dandelion, burdock and nettles beer.
http://www.purplesage.org.uk/recipes.htm
I have attached sources for your reference.
Regards
Jorge Said:
Have you any recipes that use dandelions?We Answered:
You can make a tasty salad using your everyday fresh veggies but use baby dandelion leaves instead of lettuce or spinach.Lynn Said:
What are some survival adaptations of the dandelion? How do dandelions reproduce?We Answered:
they 'clone' themselves--this means they can reproduce quickly, but there's very little varriation.their flowers are vestigil organs,
only the stalk and the bulb are useful to them in reproduction
they can also spread by the roots if memory serves
their seeds:
their seeds are connected to a stem which has a puff of fibre on the end, this puff of fibre is used to catch air, and helps spread the seeds long distances.